Ratatouille

Method

Heat a frypan and then add a little bit of olive oil. Sweat the onion a little and then add the garlic. Cook for few minutes without colouration. Add the capsicum and cook for three minutes. Then add eggplant, and then the zucchini. Lastly add the crushed tomatoes and vegetable stock. Season with salt, pepper and herbs. Cook on low heat for about 20 minutes, stirring occasionally. The liquid must be nearly evaporated.

But the recipe above states the vegetables should be diced very small. Actually didn't Emmanuel state (and as is common for this dish) that the vegetables are rough chopped in larger pieces i.e. rustic style?